Grilling in the Summer: Chicken


There’s not much more satisfying and summer-like than the smell of the grill churning away. It is so distinctly summer, seasonal, and it brings back countless memories of family dinners and nights on the porch. While I cannot have a grill in my apartment currently, I make do with a grill pan on the stove top. It’s not quite the same, but it gets the job done. One of the most challenging, yet paradoxically most cooked, items Β is chicken. There’s a delicate balanced between underdone and overdone, and people are constantly looking for ways to inject flavor and moisture to compensate for the long cooking time. Pioneer Woman, Ree Drummond, has a great solution with her Ranch Style Chicken marinade. You can really eyeball this one. It packs great flavor punch, requires nothing but pantry staples, and can be whipped up minutes before you cook and up to overnight. I highly recommend grilling the chicken, adding strips of cooked bacon to it, and topping with cheese to melt to make a great sandwich protein.

Ranch Style Chicken


  • Boneless, skinless chicken breasts
  • Thick cut bacon
  • 1 part honey
  • 2 parts dijon mustard
  • 1 part lemon juice
  • A few dashes of paprika
  • A sprinkle of crushed red pepper (optional)
  • Salt and pepper
  • Sharp cheddar cheese


  1. Add chicken, honey, dijon, lemon, and spices to a bag. This is why you eyeball. So long as the ratios are approximately right (again, no science here) you can make as much or little marinade as you like.
  2. Let it sit anywhere from 30 minutes to overnight.
  3. Cook some bacon
  4. Preheat grill or grill pan to medium high and spray with cooking spray. Cook chicken about 6 minutes and flip. While the other side cooks, lay cooked bacon across the top, and top with cheese so that the cheese melts while cooking

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